Wednesday, April 19, 2017

Buckwheat flour Banana Muffins - Vegan, Gluten-free

I never imagined that i would bake with ancient grains and flour mix when i first started baking. All i knew was all purpose flour/maida/white flour. But slowly with many disasters, i learned how to bake with whole wheat flour. Thanks to may baking groups i joined earlier to feed my baking enthusiasm. Now all my bakes are made of 100% whole wheat flour, i don't buy all purpose flour/maida these days. Now i have left almost all the groups, i m not able to handle deadlines these days. But the love for baking has never left, i try to bake atleast once a week, mostly during weekends, thanks to my folks who eagerly wait for my bakes, that keeps me motivated.
The love to bake with gluten-free flours started recently. I do get these flours easily, that is another motivation. I made a Barley flour muffins last year for #BreadBakers, i still remember how soft and fluffy those muffins were. I have used buckwheat substituting it for half the wheat flour in many bakes like this Banana Loaf with cream cheese center.
This recipe today is a revelation for me, i totally loved the texture of these muffins. I have made this recipe two times in a week now and i m definitely going to try more variations in this. Go ahead give it a try and let me  know

If you happen to try this recipe do tag me #icampinmykitchen and i would love to see your bakes.
Ingredients
1.5 cups of buckwheat flour
3 large bananas (i used dole variety)
1 tsp baking powder
1/2 tsp baking soda
1 tsp chia seeds (try using 1 tbsp flaxmeal)
1/2 cup brown sugar
4-5 nos of cardamom seeds
1/3 cup of oil
Method
  • Preheat the oven to 180C and grease a 12-muffin mould or line it with muffin liner.
  • Take flour, baking powder, baking soda in a wide bowl and whisk well for it to mix well, you can also sift the 3 ingredients together for a homogeneous mixture.
  • Take bananas, sugar, chia seeds and oil in a blender and blend smooth. Add this banana puree to the flour mix
  • Using a spatula, mix the dry and wet ingredients together. While mixing, move the spatula in the same direction.
  • Using a ice-cream scoop, fill each muffin hole with 2 scoops of batter. i got around 11 muffins, left hole last hole empty.
  • Bake the muffins in the preheated oven, for for 20-25 minutes or until done. Mine was done by 20 minutes. Remove the muffins from the oven, let it cool on a wire-rack for 10 minutes. Serve warm.

Thursday, April 06, 2017

Celery & Mint Lassi/Celery & Mint Yogurt smoothie

What, another smoothie? yeah, when you go for your yoga-workout around 8am, and come back home at 10, with an hour of workout and 40 minutes of walk,  you will be literally pouncing on every food item you find on the table. So, to not to spoil the sweat, i try to whirl up a smoothie as soon as i reach home. Since i have a good stock of turmeric, i make myself a Turmeric & herbs smoothie or sometimes a plain thinned buttermilk with salt and hing. 
This Celery lassi is something i tried today. The freshness of mint oomps the lassi, to another level. 
Ingredients (Makes 2 serves)
1 stick of celery, chopped about 1/2 cup chopped celery
1/2 a lebanese cucumber
12-15 mint leaves
1/4 tsp salt
1/2 cup plain yogurt
1/4 cup of water (optional)
Method

  • Take chopped celery, cucumber, mint leaves, salt and yogurt in a blender. Blend smooth and frothy. Check the consistency of the lassi, if too thick, add 1/4 cup of water and blend again.
  • Serve immediately, garnished with a mint sprig. 

Tuesday, April 04, 2017

Fresh Turmeric and herbs Yogurt Smoothie/Fresh turmeric lassi

Atlast, school reopens! I was so looking forward to this week. Both my kids have started with their routine. It is not like i don't like them at home, it is ok if it is a day or two,  more than that  they become crazy. No routine, eat,sleep, play and eat mom's brain. Every 2 hours, they want something to eat, because of boredom, how long will they be playing, watching TV?
Once they start school, everything will fall in place, eat time,sleep time, study time, and play time! Apart from this, i miss my workouts if they are at home. Which makes me dread long holidays! 
With school, summer too is arriving here. Though it is a breezy on and off, we can feel the heat mid-day! So, it is time for cool summer drinks and frozen treats.The first on my list is yogurt smoothies/lassi. They cool your body and also quenches your thirst. 
Today's recipe uses fresh turmeric root and ginger along with fresh herbs. The smoothie is so refreshing with a beautiful green color. I normally don't add salt to this, but have mentioned in case any of you prefer to add.  Try it and let me know how you liked it.
Ingredients (serves 2)
2 one inch piece of fresh turmeric root
1 one inch piece of fresh ginger
handful of fresh coriander leaves
2-3 sprigs of fresh mint leaves
1/2 a green chili
1/4 tsp salt (optional)
1/2 cup fresh yogurt (plain)
1/2 cup water
Method

  • Wash all the ingredients. Peel the skin of turmeric root and ginger root. 
  • Take all the ingredients together in a blender jar and blend until smooth and frothy and serve immediately

Wednesday, March 29, 2017

Orange and Vanilla Chia pudding, Vegan Breakfast/Dessert Pudding

Its been long since i made something sweet for myself. When i say sweet, it is not one of those sugar-laden desserts, i prefer less sugar in my cup, not only me everybody in my family, prefer less sugar.  While thinking what to make, i remembered my Mango-musk melon chia pudding, with mango season arriving, this will definitely make appearance in our menu. 
In fact i have few Badami Mangoes ripening in my rice pot, i just smell them everyday to feel that energizing aroma of ripened mangoes!!
While going through my bookmarks folder for some inspiration, i landed here. Once i ticked all the ingredients in the list, I got to work immediately. It takes absolutely no time to make this pudding. Just dump everything, shake and refrigerate. After few hours, you have something sweet, delicious to snack on. 
I made this pudding vegan with coconut milk, and haven't added any sugar at all, we prefer it this way. Coconut milk itself, gives a sweet taste to the dish, and the orange segments added to it. 
Vanilla is what flavors this pudding and I would definitely recommend using a vanilla bean, it gives an amazing feel to the dish, if you don't have one, go on and use extract or flavor it some other spice you prefer. 
This recipe makes one single serving pudding for breakfast or 2 servings if served as a snack or dessert. 

Ingredients (serves 1 for breakfast, 2 for snack/dessert)
1/4 cup chia seeds
1 & 1/4 cup Coconut milk
1 vanilla pod or 1 tsp of vanilla extract
2 tbsp of honey/agave nectar/sugar/date syrup (i didn't use any)
zest of an orange
few orange segments 
1/2 tsp orange zest for garnish
2-3 tbsp of chopped walnuts
Method
  • I used a bottle to soak up the chia seeds in coconut milk. Why bottle? it is easy to shake, to break the gelled chia seeds, i feel it is a bit messy in a bowl. So, use a bottle with lid, so you can give a nice shake, shake before serving.
  • Take chia seeds in a bottle, i used 200grams empty nutella bottle. Add coconut milk and orange zest to it.
  • If using vanilla pod, cut open it vertically, scrap the seeds using a sharp knife, add that black gold to chia seeds. If using vanilla extract, add it now. I prefer vanilla pod, i used the last pod from my stash for making this pudding!
  • Now give the bottle a good shake.using a spoon stir well for the ingredients to mix well or else the chia seeds will settle at the bottom and not gel well.
  • Close the lid and let it sit in the fridge for a good 4-5 hours, overnight will be even better, the flavors will marry and mingle so well. 
  • Before serving, get the garnishes ready, spoon the pudding in 2 serve bowls, top it with fresh orange segments, zest and chopped walnuts. Serve immediately.
  • If serving for breakfast, just add all the toppings to the bottle and enjoy. It serves 2 if served as dessert or snack and one if served as breakfast.
If you want to try Mango-Musk Melon Chia pudding, you can find it here
 Mango-Musk Melong chia pudding

Tuesday, March 28, 2017

Amla, Carrot and Coconut Chutney/Nellikaai, Carrot and Thengai Thogayal

Chutney and Thogayals, my lunch is never complete without these. I try to make a small batch everyday just for 2. I feel they are a complete meal, with dal, greens and if you can incorporate veggies in them, it is more nutritious. I have lot of thogayals and chutneys with veggies like Beets thogayal, Ridgegourd thogayal and tindli thogayal and greens thogayal like fenugreek thogayal, brahmi leaves thogayal, tusli thogayal and now this thogayal is another add to that healthy list. 
The main ingredients in a thogayal/chutney are urad and chana dal along with tamarind. But this recipe, doesn't have tamarind in the list, since we are using gooseberries which are sour in nature,  we can avoid tamarind. Do not skip coriander seeds and sesame, as they add a nice texture and flavor to the thogayal. 
Ingredients
3 tbsp urad dal
2 tbsp chana dal
1 tsp white sesame seeds
1/2 tsp black peppercorns
1 tsp coriander seeds
2 nos carrots. peeled and chopped into thick roundels.
2 nos Indian Gooseberries/Amla/Nellikaai, seeds removed, 
1/4 cup freshly grated coconut
4-5 nos red chilies (reduce it to 3-4, if you prefer less hot)
Salt to taste

Method
  • Heat a kadai/pan, dry roast urad dal, chana dal, white sesame seeds, black peppercorns, and coriander seeds, until the dal turn golden brown. Take care not to burn them, keep the flame simmer. Switch off the pan, and add red chilies to it.
  • Tranfer the contents to a flat plate. In the same pan, add a tsp of oil, add chopped carrots and gooseberries to it an saute in a simmer flame for around 4-5 minutes, for the veggies to sizzle. Take it off the flame.  Let it cool completely.
  • Take the roasted ingredients and veggies in a mixer, add salt and grind it to a thick paste using as little water as possible, If the mixer stops while grinding, add a tbsp of water and use a spatula mix well and grind again.
  • Once done, remove the ground thogayal to a clean bowl. Serve it along with steaming hot rice and ghee/sesame oil. 

Monday, March 20, 2017

Black Chana Salad, served on Lettuce leaves, Lettuce Wraps

It took me almost 2 weeks, to post this recipe. For reason unknown, i didn't touch my laptop or my camera all these days. Not touching laptop, can be considered healthy, but camera, that is total disaster. Signs of no creativity, brain-block, clogged mind and soul. 
I needed a drain remover to flush out my body and go touch and feel my camera again. It is not like i create stunning photos, but i keep in touch with my other side of brain and slow my aging and brain rust! These 2 weeks i feel like i have aged 10 years. 
I finally broke out of that tight chain, clogged drain and took my camera out and whipped my lazy bum, to shoot some pictures yesterday. 
Coming to the recipe, there isn't any here. A simple salad, served in  a funky way. It will definitely brighten your party table, serve it as an appetizer or part of a filling meal or just a light dinner to satiate your system after a heavy lunch.  Whatever it is, this salad sure will delight your senses. 
When i posted the picture in instagram, one of my friends tried it and gave me a thumbs up. A simple recipe, just boil the chickpeas and toss it with rest of the ingredients.
Ingredients
1 cup boiled black chana/black chickpeas
2 nos lebanese cucumbers, finely chopped
1 large onion, finely chopped
1 green chili, indian green chili, finely chopped
2 nos plump tomatoes, finely chopped and seeds removed
lettuce leaves as needed, i used iceberg lettuce

Seasonning
3 tbsp Finely chopped mint leaves
3 tbsp finely chopped coriander leaves
Black salt to taste
1/2 tsp freshy pounded pepper powder
2 generous pinches of chat masala (optional)
juice of 1 small lemon
Method

  • Take boiled chickpeas in a large bowl, add finely chopped cucumber, tomatoes, chili and onions to it.Toss well. Remove the seeds of the tomatoes before chopping it. 
  • Add finely chopped mint, coriander leaves to it. Top it with pepper powder, black salt ,chat masala , lemon juice, and toss everything together. Chill it in the refrigerator for 15 minutes.
  • To serve, place lettuce leaves on serving plates, top each leaf with generous 3-4 tbsp of salad and serve immediately.

Monday, February 27, 2017

Handvo pops - Handvo in appe pan

For the 3rd and the final day, i made some delicous handvo using the handvo flour vaishali sent me. So, for the past 3 days it has been Gujju dishes for our evening snack, White dhokla, Beets Dhokla and now Handvo pops. I have already made Handvo by soaking grains and grinding them. So , when vaishali sent me readymade flour, i thought of doing something different with them.
Apparently these dishes are so versatile, you can make so many different varieties with the same flour base. I m going to make myself some readymade flour-mixes and  try other varieties pretty soon.
Handvo pops, is nothing but, handvo made in appe pan. They consume very less oil, just 2 tsp for 11 pops. I have added carrots and cabbage to this flour, you can add some lauki, peas or some finely shredded zucchini also. It is a complete meal with rice, dal and veggies made attractive. 
Both my kiddo's enjoyed their snack with some sauce and chutney. I even served this as dinner for my dear hubby. Do try i t and let me know how you liked it!!

Ingredients (makes around 45-50 pops)
2 cups Handvo flour
1 cup buttermilk
1/4 cup water
1 carrot, shredded
1/2 cup shredded cabbage
1/4 tsp baking soda
2 tbsp of roasted white sesame seeds
1/2 tsp salt or to taste
2 tbsp white sesame seeds for garnish
oil for making the handvo in appe pan
Grind to a paste
1/4 cup chopped coriander leaves
2 green chilies
a small piece of ginger
2-3 tbsp water

Method
  • Take the handvo flour in a large bowl. Add butter milk and water to the flour and mix it well. It will be a thick batter. Let it sit overnight of atleast 6-8 hours to ferment.
  • I made the batter around 7 in the morning and made the handvo around 5 in the evening for my kiddo's snack.
  • After the said time, take the ingredients given under 'To Grind' and grind to a fine paste and add it to the handvo batter and give it a good stir. Add grated carrots, shredded cabbage, roasted white sesaem seeds and salt to this and mix it well.
  • The batter will be thick, but pourable. If you find the batter too thick, add another 1/4 cup of water to it and mix well. I made the handvo in the appe pan, you can make it like a pancake too. 
  • Heat the appe pan, divide 1 tsp of amongst the pan holes. add 2 pinches of sesame seeds to each hole and our 1-2 tsp of batter into each hole. Reduce the flame to simmer, cover it with a lid and let it cook for a minute or 2 in a simmer flame. 
  • Do not be tempted to increase the flame, that will burn the handvo and leave it uncooked in the center. Once it is cooked at the bottom, using a pick or a fork, gently turn it to the other side, spread 1 tsp of oil on them. Let it cook for another minute in simmer flame. 
  • Remove the handvo pops on to a serving plate and serve it warm with chutney of your choice. I served it with coriander chutney.
Ingredients
For the Chutney
2 fistful of coriander leaves
2 green chilies
a small piece of ginger
1 garlic clover
2 tbsp of freshly grated coconut
salt to taste
1/4 cup - 1/3 cup of water
Method
  • Take all the ingredients in a mixer and grind it together to make fine chutney. Transfer it to a serving bowl.

Sunday, February 26, 2017

Beetroot Dhokla with Dhokla flour

Dhokla is a vegetarian food, made using fermented batter of rice and lentils. The flour mix is fermented with curd/buttermilk overnight and in the morning it is steam cooked and served with a yumm tempering of white sesame and pickle masala garnish. The second ingredient, as part of ingredients thru mail theme is yellow dhokla flour. Though it looks like flour, it is not a fine flour, you can feel coarse lentil in it. I already have khaman dhokla in my blog, and also spinach, peas dhokla. I wanted to make a vegetable dhokla, since i had some beets puree in my refrigerator, i decided to use it in the dhokla. 
When i added it to the flour, it had a bright pink hue, but then after steaming it lost that bright color, may be i should have gone ahead and added little more. But the taste was spot on, dont miss 2 green chillies or else you might find the beets flavor dominating, which some might not prefer. Here is another easy to make snack for day 2.

Ingredients
1 cup Dhokla flour (a coarse mix of rice and lentil)
3/4 cup buttermilk
2 tbsp water
1/4 tsp baking soda
1/2 tsp salt or to taste
1/4 cup beetroot puree (could have increased to 1/2 cup)
2 green chilies, minced
a small piece of ginger or 1/2 tsp shredded ginger, 

For Garnish
2 tbsp toasted white sesame seeds
1 tbsp methia masala
Method
  • Take the dhokla flour in a large bowl, mix with butter milk and water. Stir well and let this rest for 4-5 hours on the kitchen counter. If planning for evening snack, mix it and set aside by morning 10. So, it will easy for you  to make it around 4 or 5.
  • Just before making the dhokla, add the beetroot puree, salt and minced green chili and ginger. Give it  a good stir, check the consistency,it should be of pouring consistency.
  • I used my small bundt cake pan, for steaming this dhokla, you can use muffin moulds or just small thali plates for steaming them.
  • Pour the batter in the greased pan, steam cook for around 10-15 minutes or until done, A tooth pick inserted in the middle should come out clean, that is the check for done-ness.
  • Once done, wait for 10 minutes for it cool, loosen the sides with a blunt knife and invert it onto a serving plate. 
  • Garnish with roasted sesame seeds and methia masala. Serve it warm with chutney or any sauce of your choice. I served it tomato sauce.

Check out the Be belogging Marathon page for the other Blogging Marathoners doing BM#73

Friday, February 24, 2017

White Dhokla/Safed Dhokla with readymade flour

The last week of BM, valli gave us an interesting theme - Ingredients thru mail. Valli paired 2 bloggers and we need exchange 1 or 3 main ingredients amongst us and we need to cook something interesting from those ingredients. 
Sounds easy na, now comes the twist, we should not tell what ingredients we are sending. Why, what is so tough? you might ask, if it is something which we use regularly like rice/pulses/cereals it is ok. What if it is a flour or some ingredient which we have never cooked or even seen? There it becomes interesting!!!
For this theme i was paired with +Vaishali Sabnani. She is in India and i m here, thank god, we both had somebody travelling to our respective places, so it was easy to send the package through them.
I sent her Tricolor Quinoa, freekah and Kodo Millet. She made 3 delicious recipes, quinoa salad, Kodomillet idly and a salad with freekah.
She sent me a packet, with methia masala, beautiful stencil,chopsticks and 3 packets of coarse-looking flours. I was able to identity methia masala immeidately, but couldn't identify the flours. I could taste rice in them, nothing else😟. Finally Vaishali helped me to identify them. It was fun, receiving the packets, being a kid again and guessing what ingredient it would be, it was great fun!!
The first recipe with her ingredients is this yummilicious safed dhokla/white dhokla. It is super easy to make with readymade flour. just mix and keep in the morning, let it sit till late inthe afternoon, make it for evening snack. 
Ingredients (serves 3-4 people)
1 cup White Dhokla flour 
3/4 cup buttermilk
1/4 cup water
2 green chili + 1/2 tsp ginger, minced together
1/2 tsp salt or to taste
1/4 tsp baking soda

For garnish
Fresh coriander
roasted white sesame seeds
Methia masala
you can also use red chili powder and black pepper powder

Green chutney
handful of coriander leaves
handful of mint leaves
1 green chili
1/4 tsp salt or to taste
Method
  • Take flour, butter milk and water in a big bowl. Mix well to make a thick batter and let this sit for 4-5 hours on the kitchen counter to ferment.
  • After the said, add ginger and green chili paste, salt and give it a good stir. Add baking soda and stir well.
  • I used 2 small round thali/plates to steam the dhokla, it can be done in idly plates, silicon moulds or any shape of your choice.
  • Grease the plates well, divide the batter amongst the two thali;s and steam cook for 10-15 minutes in a medium flame.  When a tooth-pick inserted inthe center comes out clean,it is done. 
  • While the dhokla is cooking, let us make the green chutney. Take all the ingredients in a small blender and blend it smooth with 2-3 tbsp of water
  • Remove from the steamer, unmould it on to a serving plate, sprinkle methia masala, roasted sesame seeds and fresh coriander on top.
  • Serve it warm along with green chutney for a yummilicious snack! 


Thursday, February 23, 2017

Eggless Whole wheat Banana Bread with cream cheese center

Banana bread, there must be some 100 + recipes on the web for this loaf of deliciousness! Every passionate baker will have their own recipe of banana bread, yes me too have one. I just keep experimenting with my base recipe to get a different taste every time. Like this one, i tried to surprise my kiddos with a yumm cream cheese in the center of this loaf i baked today. 
We love banana breads,  there will be a loaf for my boys to enjoy during their weekend. Sometimes, we wantedly leave a banana to over-ripe, so i can make banana bread for the weekend.  I spiced the bread with cinnamon, you can use vanilla instead. Whatever spice it is , the aroma of banana bread in your oven, just fills the entire house. Kids come floating in air to the kitche, just like jerry mouse swifting mozzarella cheese.
I have used brown sugar, so the loaf has turned like a chocolate loaf, if you want a chocolate loaf, try replacing buckwheat flour with cocoa. Since both the flours are dense, do not skip sifting, helps in aerating the flour-mix for a fluffy loaf. Ok, enough of the banter, lets get to the recipe.
Ingredients
1 cup wholewheat flour
1/2 cup buckwheat flour
3 small banana's (i used indian poovan pazham), If using philiphines banana 2 is enough
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1 tsp cinnamon powder
1/2 cup oil
1/2 cup milk
3 tbsp chocolate chips
2 tbsp crushed walnuts

Cream cheese center
1/2 cup cream cheese
1/4 cup powdered sugar
1/4 tsp vanilla extract
Method
  • Preheat the Oven to 180C. Grease two mini loaf tins with oil. Whisk together cream cheese, vanilla extract and powdered sugar until fluffy and keep aside until use.
  • Take the banana's in a large bowl, and mash it well with a fork. To this mashed banana add brown sugar and mix well.
  • Take both the flour in a flour-sifter, i used my Ikea flour sifter, Add baking powder and baking soda and cinnamon powder. Sift it directly into the banana-sugar bowl.
  • In a measuring cup, take milk and oil and mix well. Add this liquid to the flour-banana mix and using a spatuala combine everything together. Do it gently, in one direction, this ensures the air is well incorporated and the loaf turns fluffy.
  • Fill half the loaf tins with the batter and add 2 ice-cream scoops of cream cheese into the loaf tins on top of the banana bread batter. spread it in the center with a spatula, do not stir.
  • Divide the remaining batter on top of the loaf tins, covering the cream cheese. Gently tap the loaf tins to release any trapped air. Sprinkle chopped walnuts and chocolate chips on top.
  • Bake the loaves for about 45 minutes or until done. It was done at 45 minutes for me. Oven temperatures differ from oven to oven. so please check the loaves after 40 minutes. If a toothpick inserted in the center comes out clean, it is done. 
  • Remove the loaf tins onto a wire rack, let it sit for 10 minutes. Slowly release the edges with a blunt knife and invert the loaves onto the wire-rack. Let it sit for another 10 minutes and become warm. Slice and enjoy. My boys enjoyed with a drizzle of chocolate sauce on top.
Sending this to Kids Delight- Chocolate, happening @Kalyani's space, an event by +srivalli jetti 

Sunday, February 19, 2017

Milk Powder, Coconut & Rose Syrup Ladoo/Gulab & Milk powder Ladoo, Mawa Gulab Ladoo

I had 3 choices for today's sweet treat. I was stuck between snickerdoodle mug cake, Brown butter & banana milk shake, and a burfi out of milk powder and rose syrup. After much dilema, i decided to do snickderdoodle and this milk powder burfi.
When i made the burfi, somehow i felt it won't set in the given time, so it was a last minute decision to make it as ladoo. The aroma of homemade rose syrup in this treat is so mesmerizing. The final product tastes equal to mawa ladoo. A quickie treat, that is so rich. Do not miss the coconut garnish with nuts, it adds a royal touch to the dessert. A perfect treat to gift your friends who love home-made sweet treats. 

Ingredients
1 & 1/4 cup Milk powder
3/4 cup of milk 
2 tbsp homemade rose syrup
100 grams unsalted butter
3 tbsp dessicated coconut
1/2 cup sugar
For garnish
1/4 cup dessicated coconut
3 tbsp chopped pistachios

Method
  • In a non-stick pan, add butter. Once it melts, add milk and milk powder  and stir well to get a uniform liquid. To this add coconut powder, sugar and rose syrup.
  • Keep the flame simmer and keep stirring, do not be tempted to increase the flame, the liquid will start thickening. In about 15 minutes, the liquid will be fully absorbed and the dough will come together a big mass.
  • Remove it from the flame. Pinch ping-pong sized balls of the dough, roll it on the coconut and pistachio garnish. Repeat the same with rest of the dough. Store the ladoos in an air-tight container in the fridge. Since it is made of milk and milk powder, refrigeration will increase its shelf life. I would recommend a shelf life of 3-5 days in the fridge.
Notes
  • If you don't have rose syrup, you can use saffron or cardamom powder

Saturday, February 18, 2017

Eggless Chocolate Mocha Self Saucing Pudding

The weather here is amazing from last week. Weekend it was a bit sandy and dusty, but then by evening it settled down. It was drizzling a bit and cold wind blowing all over your face. With such a climate, you just want to huddle yourself inside a  blanket and enjoy a warm dessert. With a theme of 1 hour sweet treats, i m spoiled with lot of choices and was completely lost on what to choose and what to leave.
On Friday we enjoyed a warm apple sheera/apple & semolina pudding, and for yesterday i made this yummy self-saucing chocolate and mocha pudding, needless to say, it was mopped clean after lunch. The warm pudding with cold ice-cream was an excellent combination, next time i might try to add some more spices to make it even more warm and cozy, for now enjoy this coffilicious pudding!! :)

Ingredients
1 cup whole wheat flour (you can use all purpose flour also)
1.5 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
2 tbsp cocoa powder
1/2 cup milk
1/4 cup oil/butter
1 tbsp instant coffee powder
1/2 tsp vanilla extract
Vanilla ice-cream to serve
For the Sauce
1 cup boiling water
1 tbsp coffee powder

Method

  • Preheat the oven to 180C.
  • Sift together flour, baking powder, salt, cocoa powder. To this sifted flour mix, add brown sugar , coffee powder and mix well.
  • In a measuring cup, take milk, vanilla extract and add oil to it and mix. Add this liquid to the flour mix and using a spatula and mix. Mix it in the same direction and be gentle.
  • I have used 3 small bowls to bake the pudding, you can either bake it a square brownie pan or as individual servings in ramekins. If using ramekins you might need 6-8 ramekins. 
  • Grease the baking bowls with oil/butter and divide the batter amongst the baking bowls. Fill the batter only up to half. You will be adding boiling water on top for the sauce. So do not fill the batter till the rim.
  • To the boiling water, add coffee powder and divide the liquid amongst pudding bowls, do not stir. 
  • Bake the pudding for 25-28 minutes. Remove it from the oven. Serve it warm with Vanilla ice-cream on top. 
Sending this to Kids Delight- Chocolate, happening @Kalyani's space, an event by +srivalli jetti 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#73

Friday, February 17, 2017

Apple Kesari/Apple Sheera/Apple and Semolina Pudding

Kesari, one of easiest desserts made in Indian kitchens :). You have some sudden guests, some pooja at home, or simply you wanted to have something sweet, kesari comes to rescue. It takes less than 30 minutes to make and it is so versatile. I even thought of making 3 different types of kesari for all 3 days of the theme. 
The general proportion for getting this right is 1:2:3, for a cup of sooji/rava, 2 cups of sugar and 3 cups of liquid. Enusre the liquid is warm when you add it to the sooji, so there will be no lumps. 
For today, i m bringing you the simple kesari with apples. Usually cardamom or Saffron is added to flavor this dessert. But since, i m using apples here, i have used Cinnamon, the best paired spice with Apples.  The mild flavor of cinnamom, along with apples, takes this dessert to another level. 
Ingredients
1 cup Sooji/Semolina/Rava
2 nos soft apples, washed and grated
3/4 tsp cinnamon powder
2 nos clove, crushed
1.5 cups of sugar
1 cup of warm milk 
2 cups of water
6 tbsp ghee
3 tbsp of roasted cashewnuts
3 tbsp of roasted raisins
Method

  • In a non-stick pan, dry roast the rava/sooji in a simmer flame, until it is golden brown.Even if you are using pre-roasted rava, do not skip this step. Transfer the roasted rava onto a clean plate.
  • In the same pan, add 3 tbsp of ghee, add the grated apples, cloves and cinnamon and saute for 5 minutes, until apples release a nice aroma.
  • To this now add the roasted rava and saute for 2 minutes. Now add the warm milk and water to this and mix well. Keep stirring as you add the sooji, to avoid lumps. Do not worry, if you get lumps, just take your potato masher and mash it well.

  • Keep the flame simmer. Let the rava cook well. As it cooks, it will absorb all the liquid. So keep the flame simmer and stir frequently or else it might burn at the bottom. It might take around 10-15 minutes for the rava cook soft.
  • Once the rava is cooked, add sugar to this. When sugar is added, the kesari/sheera might liquify a bit, do not worry, it will get absorbed.
  • Now add the remaining 3 tbsp ghee, once tbsp at time and mix well.Once all the liquid is absorbed and the kesari follows the ladle as you mix, it is done.
  • Take it off the stove. Garnish it with roasted cashewnuts and raisins, serve warm and enjoy this flavorsome dessert.

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